White Bean Chicken Chili Pot Pie with Cornbread Crust

Pot Pies make regular, sometimes even weekly, appearances on my dinner table.   Besides the fact that they are my husbands all-time favorite, and that they are delicious, I’ll admit that I sort of have a thing for one-pot dishes.  I used to be much more narrow-minded when it came to a pot pie, giving my affection only to the kind that met the stereotype of a flakey pastry crust with creamy chicken and vegetables.  But, because adopting the pot pie into my weekly cooking schedule came along with the territory of marriage,  I’ve discovered a whole new realm of the comforting one-pot classic!


White Bean Chicken Chili:

  • 3 cups shredded chicken
  • 1 can white beans
  • 1 can chicken broth
  • 1 tsp ancho chili powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 4 garlic cloves
  • 3 jalapenos
  • pinch of cayenne
  • 1 can green chiles
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 tbs flour
  • 3 tbs heavy cream
  • handful of cilantro for garnish

Sauté pepper, onion, and jalapeño until soft and then set aside ½ cup to reserve for topping.  Add garlic and cook for few minutes.  Add flour and cook for about a minute.  Add chicken broth, heavy cream, spices, green chiles, and beans.  Simmer for about 20 minutes or until broth begins to thicken.  Remove 2 cups of the chili and pluse in a blender. This will help to further thicken the chili.  Return to the pan and add the chicken.  Transfer to a baking dish, and prepare the topping.


  • ½ cup flour
  • 2/3 yellow cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 tablespoon corn oil
  • reserved ½ cup vegetables

 Preheat oven to 375 F.

Sift flour, cornmeal, sugar, baking powder and soda, salt in med bowl.  In separate bowl stir buttermilk, egg oil and vegetables.  Pour buttermilk mix over dry ingredients and stir slowly with large spoon for about 20 strokes just to combine. (a few lumps is fine). Spoon batter on top of chili in small baking dish and bake for 35 minutes or until golden brown.


1 Comment

Filed under All Posts, Recipes, Recipes - Chicken, Uncategorized

One response to “White Bean Chicken Chili Pot Pie with Cornbread Crust

  1. Your cornbread crust topping sounds fabulous.
    🙂 Mandy

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